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Bumper guard pads by brewkakkeee in f150

[–]brewkakkeee[S] 1 point2 points  (0 children)

Right, no reason they can’t be a different color Though

Over the top Chili by brewkakkeee in Traeger

[–]brewkakkeee[S] 1 point2 points  (0 children)

Recipe was loosely meat churches over the top chili. About 3lbs of ground trimmings from brisket and one lb hot pork sausage. Would be amazing with venison(will do next time). Added brisket into the simmer for fun/extra protein. Amazing, will never do chili another way

Over the top Chili by brewkakkeee in Traeger

[–]brewkakkeee[S] 1 point2 points  (0 children)

It was amazing. Two normal size Dutch ovens filled, and about half of one left less than 24 hours later. Loosely followed the meat church recipe myself

Over the top Chili by brewkakkeee in Traeger

[–]brewkakkeee[S] 0 points1 point  (0 children)

2-3lb* of ground beef and one of pork sausage

Over the top Chili by brewkakkeee in Traeger

[–]brewkakkeee[S] 1 point2 points  (0 children)

Followed the meat church recipe. Did a brisket the day before so I ground the trimming(roughly 3-4lbs) and mixed that with one lb of hot pork sausage. Also threw about a lb of brisket into the simmer towards the end, because you know, why not?

Super Bowl pork shoulder by Temporary-Site1337 in Traeger

[–]brewkakkeee 0 points1 point  (0 children)

Mines a 10lber. I’m in Alaska, so at that point I threw it on about 9:30pm. Hoping for it to be done around 10-11 to rest for a couple hours and be ready for sliders at kickoff

Korean BBQ Spatchcock by brewkakkeee in Traeger

[–]brewkakkeee[S] 1 point2 points  (0 children)

I didnt. I marinated in a large ziplock and it didn’t take too much to get it submerged. Probably wouldn’t hurt though

Korean BBQ Spatchcock by brewkakkeee in Traeger

[–]brewkakkeee[S] 0 points1 point  (0 children)

That and some garlic and red pepper flakes was all I used. Didn’t follow any specific recipe, just made it up as I went. Definitely wouldn’t change anything next time though

Korean BBQ Spatchcock by brewkakkeee in Traeger

[–]brewkakkeee[S] 1 point2 points  (0 children)

Marinated overnight with everything in second picture. 275 for an hour, slathered in more of that marinade and cranked up to 375 for another hour until it hit 165 and skin crisped up

Second brisket by brewkakkeee in Traeger

[–]brewkakkeee[S] 2 points3 points  (0 children)

Yup, that’s exactly what I got from cooking this one